Tried a few recipes and have failed so farr...

ok... mine is veery simple.

1T coconut butter/oil
1T cocoa powder
add sweetner of choice, pepper mint extract or spice of choice
melt that and let it cool (not harden) before you carefully add
1-0.5T heavy cream
Then I add a little lemon juice (to make it extra yummy)
Pour this in a thin plastic mold and leave in the freezer.
Oalá! Done in no time.

Enjoy!

Thanks! Couple Questions...

How much sweetner? I have both the Splenda Packets and the Splenda Bag. You say 1T of cocoa, so I would guess 1 packet ? or 2-3t?

And Coconut butter/oil ... hmmm not seen that in the store? Where abouts is it normally?

The sweener is mostly to taste... I use ground up saccharine..alot. Remember this is one serving so use what you can afford. You really dont have to use so much, dark cholclate is usually eaten pretty bitter.
-I forgot to mention that you also need to add a dash of salt.
-yes, 1T=3t
-I live in sweden so we usually have the tastelss coconutbutter... but you can find the yummy kind in the asian stores I would think, that just makes it even better. Coconut oil gets stiff in room temp.
-another thing you could do is to add rosated & crushed nutts to the choclate before freezing... Im tying that ASAP!

Pretend for a minute that I can not get coconutbutter, would some other oil work , like Canole or somthing? I do not think there are any asian stores around.

Hi there
I get my coconut oil/butter in a tub in the face/beauty section ...just make sure its pure coconut. it's not actually oil....its just that the oil hardens and has the consistency of butter. I get mine at Riteaid and New Leaf.

Are you trying to make eating (bar) chocolate?

For many people, splenda doesn't work by itself in chocolate. You may want to look into combining sweeteners.

Also, dutch cocoa/dutch baking chocolate (akalized) is mellower. Some people prefer that.

Yes, or to use as a toping or in milk....

You can get pure coconut oil at the heath stores. Try GNC or Vitamin World.
Have you tried the peanut butter cups from the sweets sections yet? I made them last night after reading your reeses 1 carb thread in the Atkins section. They are really good and rich. You only need to eat 1.

No I have not, but I plan to.

Just made my first batch of LC chocolate, oh my gosh it was so good. Used a little vanilla and a touch of almond extract which gave it a hint of cherry flavor/aroma. Excellent. The second batch is in the freezer right now, this has slightly more sweetenr and almond extract, and a bit more cream as well. Wish I had nuts, but there'll be more batches. I am using a coconut oil that is butter flavored, the kind that the movie theatres use for their popcorn. I originally got it for making soap. It makes a chocolate that gets pretty soft when it comes to room temp. I also have some cocoa butter (also a soapmaking ingredient) and I may add a bit to my next chocolate since it has a chocolate aroma and is quite hard at room temp.

Thanks much Da Rosa, this will save me money and intestinal discomfort from eating sugarfree chocolate.

Did you use the coconut butter?

I used coconut oil, which is solid at room temp. But not extremely so, which is why I might add a little cocoa butter which is quite hard. Is coconut butter different from coconut oil? I haven't heard of coconut butter, I'll have to Google it up and see if its different. Or did the author mean cocoa butter?

It's the same thing......

OKay. I just need find a place that sells it around here....